Roasted potato salad with four tastes of cele ry

4 servings

Ingredients

Quantity Ingredient
1 medium Celery root; (about 1 pound)
1½ pounds Potatoes
1 cup Sliced celery
1 cup Sliced onion
1½ tablespoon Olive oil
2 tablespoons Balsamic vinegar
¼ cup Chopped celery leaves
½ teaspoon Celery seed
1 teaspoon Dry oregano
Salt and pepper; to taste
1 large Head romaine lettuce; shredded

Directions

Makes 4 servings

Gnarly celery root (celeriac) can look intimidating, but once you experience its savory, sweet taste, you'll find that ugliness, too, can be only skin deep. Choose the smoothest root you can find, and peel it with a sharp knife. Slice away any little knobs on the surface rather than trying to peel each one perfectly. They make great compost.

1. Preheat oven to 475 F. Peel celery root and potatoes; cut into ½-inch dice. In a large bowl, toss celery root, potatoes, celery, and onion with olive oil.

2. Spread vegetable mixture in one layer on a nonstick baking sheet and roast 25 to 30 minutes, or until potatoes are lightly browned, stirring several times during roasting.

3. Return cooked vegetables to bowl, toss with vinegar, celery leaves and seed, oregano, salt, and pepper to taste. Serve warm on a bed of shredded romaine.

VEGAN

PER SERVING: 280 CAL (19% from fat), 8g PROT, 6g FAT, 53g CARB. 425mg SOD.

0mg CHOL. 9g FIBER

By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.

Recipe by: Veggie Life Magazine, November 1998, page 22 Converted by MM_Buster v2.0l.

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